Potato, Tomato and Cheese Tart

Thinly sliced Yukon Gold potatoes make a wonderful savoury crust in this recipe, filled with layers of melted cheese, and plum tomatoes. For the best flavor, a full-fat Gruyere cheese is blended with reduced fat cheese, To make the dish even lighter, you can use only reduced fat cheese. Serve this dish with a salad of crisp lettuce and slices of crusty Italian bread.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  cup gruyere cheese, grated
• 1  cup reduced-fat cheddar cheese, grated
• 4  cups yukon gold potatoes, thinly sliced, unpeeled
• 1  tablespoon extra virgin olive oil
• 1  tablespoon garlic, minced
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 5  large plum tomatoes, halved crosswise, seeded, and thinly sliced

Directions

1. Heat oven to 425°F Coat a 9-inch pie pan with cooking spray. In a small bowl, combine cheeses, and set aside.
2. In a small skillet over low, heat oil. Add garlic and stir until lightly golden, about 2 minutes. Remove skillet frrom heat, then stir in salt and pepper.
3. Add oil and garlic from skillet, then gently mix with potatoes with a rubber spatula. Cover bowl with a piece of plastic wrap and microwave on high for 3-5 minutes or until potato slices are slightly tender, but not falling apart.
4. Arrange a layer of overlaying potato slices first around the sides of the prepared pan, then over the bottom . Sprinkle half of the cheese mixture over the potatoes.
5. Top cheese with half of the tomato slices. Arrange remaining potato slices in layer over tomatoes, then top with remaining cheese. Arrange remaining tomato slices on top.
6. Place a piece of parchment on top of the pie, then cover it tightly with foil. Bake for 40-50 minutes or until potatoes feel tender at center when pierced with the tip of a knife.
7. Uncover the pie and bake 15 minutes longer or until potatoes on the outside of the pie are golden and the tomatoes on top are slightly wrinkled. Let cool 10 minutes before serving.